Pennsylvania Dutch Apple Dumplings are my go-to when I want something cozy, old-fashioned, and absolutely comforting. If you’ve ever craved a warm apple dessert that fills your kitchen with cinnamon and butter, this is it. The pastry is tender, the apples go soft and jammy, and that glossy syrup sneaks under every fold. You don’t need fancy skills or special equipment, just basic pantry stuff and a little patience. Let me show you how I make them on chilly afternoons when everyone needs a sweet pick-me-up.
The Story Behind This Recipe
I’m Alexandraa, the cook behind this Deliciously Simple Pennsylvania Dutch Apple Dumplings Recipe. After a few test runs, I dialed in the flavors so it’s weeknight-friendly and full of comfort vibes. Pennsylvania Dutch Apple Dumplings are my go-to when I want something cozy, old-fashioned, and absolutely comforting. If you’ve ever craved a warm apple dessert that fills…
Why You’ll Love Amish Apple Dumplings
These little bundles taste like a hug from someone who bakes often. The method is simple, the ingredients are easy, and the result is way more impressive than the effort. I think that’s why I reach for this recipe so often, especially when apples are sweet and crisp.
Here’s what gets me every time: the contrast of tender pastry and juicy fruit, the cinnamon-sugar syrup that bubbles and thickens as it bakes, and the way the house smells while it’s in the oven. They’re also budget-friendly and great for sharing, which never hurts. If you like layered apple treats, you might also enjoy this speedy little idea for brunch or dessert, the 3-ingredient apple danish.
Another plus: the recipe is flexible. Make the dough from scratch, use your favorite apples, tweak the spices, or swap in a splash of cider. You can prep them ahead and bake right before serving. They’re even better with a small scoop of vanilla ice cream on top, which I consider mandatory.
“I tried your dumplings last weekend. My husband said they tasted like his grandma’s and asked for seconds. That syrup is magic.”
Pro tip: Bake the dish in a sturdy pan with a little height so the syrup doesn’t evaporate too quickly.
And yes, this is the kind of dessert that turns any dinner into a special occasion, even a weekday one.
How to Make PA Dutch Apple Dumplings
There are a few traditional routes with these dumplings and they all lead to the same happy place. You’ll wrap cored apples in a simple pastry, pour on a cinnamon-butter syrup, and bake until golden. The pastry soaks up that syrup in the best way.
What You’ll Need
- Apples: 4 medium baking apples, peeled and cored
- Flour: 2 cups all-purpose
- Cold butter: 10 tablespoons, cut into small cubes
- Sugar: 1 cup granulated for syrup, plus 2 tablespoons for the apples
- Brown sugar: 2 tablespoons for deeper flavor
- Baking powder: 2 teaspoons
- Salt: 1 teaspoon
- Milk: 1/2 cup, cold
- Water or apple cider: 1 cup for the syrup
- Cinnamon: 2 teaspoons total
- Vanilla: 1 teaspoon
- Optional: a pinch of nutmeg or cloves, raisins, or chopped walnuts
Make the Dough and Syrup
Dough: In a bowl, whisk flour, baking powder, and salt. Cut the cold butter into the flour until it looks like coarse crumbs. Stir in cold milk just until the dough comes together. Turn it out and gently press into a disk. Chill while you prep the apples. The key here is cold butter and a light hand. Do not overwork the dough or you’ll lose that tender bite.
Syrup: In a small saucepan, combine water or cider, granulated sugar, brown sugar, 1 teaspoon cinnamon, and vanilla. Warm until the sugar dissolves, then stir in 2 tablespoons butter until glossy. Keep warm.
Step-by-Step
- Prep apples: Peel and core the apples. If your apples are large, you can halve them and make smaller dumplings. Sprinkle the cavity with a bit of sugar and cinnamon. Add a few raisins or chopped walnuts if you like.
- Roll dough: Divide dough into 4 equal pieces. On a lightly floured surface, roll each piece into a rough square, about 6 to 7 inches across.
- Wrap: Place one apple in the center of each square. Dot the core with a little butter. Pull the corners up and pinch to seal so the apple is fully wrapped.
- Pan and syrup: Set the dumplings seam-side up in a greased baking dish. Pour the warm syrup around them. You want syrup to come up the sides but not cover them completely.
- Bake: 375°F for 35 to 45 minutes, until the pastry is golden and the syrup is bubbling and slightly thickened. If the tops brown too fast, tent loosely with foil near the end.
- Rest: Let them sit for 10 minutes so the syrup has time to settle. The syrup will thicken more as it cools.
Pro Tips for Success
Choose firm apples. They soften but don’t collapse. If using very tart apples, add a bit more sugar in the cavity. If using sweet apples, keep the sugar light so the flavor balances. For a festive twist, add a teaspoon of lemon zest to the dough for brightness. If you’re craving another cozy bake after these, the gooey, party-friendly Pineapple Caramel Heaven Cake always disappears fast at my house.
These Pennsylvania classics earn their reputation for a reason. With a few pantry basics and a couple apples, you get something that looks bakery-level. And once you’ve made them once, you’ll start to riff and make them your own. 
Best Apples for Apple Dumplings
You want apples that hold their shape and don’t turn mushy. The pastry is tender, and the syrup is sweet, so a firm apple with some tartness gives you balance. Here are some reliable picks:
- Granny Smith: classic, tart, and sturdy
- Honeycrisp: juicy with a good snap
- Braeburn: balanced flavor and texture
- Jonagold: mildly tart, bakes beautifully
- Pink Lady: bright, crisp, and aromatic
If all you have is a sweeter apple, just cut back slightly on the sugar in the syrup. And if your apples are small, tuck two into one pastry or make mini dumplings. By the way, if you’re in the mood for a no-fuss bite-size treat after you bake, these cheerful coconut pineapple bites are a fun, tropical switch-up for dessert trays.
Storage note: Leftovers keep well covered in the fridge for up to 3 days. Reheat gently so the syrup softens again.
Baked Apple Treat for Fall
Everything about these dumplings screams fall. It’s the cinnamon. It’s the silky syrup. It’s how the apples turn tender without losing their soul. When the leaves start to turn, this is the bake that gets me in the mood for sweaters and movie nights.
Make a batch for a weekend lunch, or use them as the grand finale for a pot roast dinner. If you like to prep ahead for guests, assemble the dumplings a few hours before and chill, then bake after dinner. You can even freeze unbaked dumplings for a month. Just add a few extra minutes to the baking time and watch for that golden color and bubbling syrup.
Got a sweet tooth that won’t quit? You might enjoy the tender crumb and nostalgic flavor of this Pistachio Pineapple Cake on the next weekend, too. I often bake it alongside a pan of dumplings when I’ve got friends over, and there’s never a crumb left.
How to Serve Your New Favorite Apple Dessert
I always serve these warm. The syrup loosens in the heat and slips around the dumpling like a shiny glaze. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream is ideal. If you have caramel sauce, drizzle a tiny bit over the top. A pinch of flaky salt on the ice cream makes the flavors pop.
For brunch, I set them out with strong coffee and crispy bacon. For a fall dinner, I pair them with hot tea. They also work with gently spiced whipped cream. Just add a dusting of cinnamon or a whisper of nutmeg. If you need a second dessert for a crowd with different tastes, those buttery, jammy Hawaiian pineapple coconut thumbprint cookies brighten any table next to the warm dumplings.
And don’t skip the syrup in the pan. Spoon it over each plate so every bite gets that buttery, spiced shine. For me, the magic is in that saucy pool around the base of each dumpling.
Common Questions
Can I use store-bought pie crust? Yes. It’s a great shortcut. The texture is a little different than biscuit-style dough, but still delicious.
Do I need to core the apples? Definitely. The syrup seeps into the center and the apple cooks evenly. A simple vegetable peeler and a small paring knife work if you don’t have an apple corer.
Can I cut the sugar? You can reduce it slightly. Try using cider instead of water in the syrup for more flavor without adding more sugar.
How do I keep the bottoms from getting soggy? They’re supposed to be saucy, but if you want more texture, bake in a metal pan and let them rest so the syrup thickens before serving.
How long do they keep? Up to 3 days in the fridge. Reheat gently in the oven so the pastry stays tender.
A Cozy Wrap Up
When I crave comfort, I make these Pennsylvania Dutch Apple Dumplings and let the cinnamon do its thing. They’re simple, homey, and always a crowd-pleaser. If you want another take to compare and tweak, this helpful guide at Pennsylvania Dutch Apple Dumplings | 12 Tomatoes is a handy reference. Now it’s your turn. Tie on an apron, grab a few apples, and treat yourself to a warm plate of dumplings tonight.
Pennsylvania Dutch Apple Dumplings
Ingredients
Method
- In a bowl, whisk together the flour, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the cold milk just until the dough comes together. Turn it out and gently press into a disk. Chill while prepping the apples.
- In a small saucepan, combine water (or cider), granulated sugar, brown sugar, 1 teaspoon cinnamon, and vanilla. Warm until the sugar dissolves, then stir in the butter until glossy. Keep warm.
- Peel and core the apples. For larger apples, you can halve them and make smaller dumplings.
- Sprinkle the cavity with a bit of sugar and cinnamon. Optionally, add a few raisins or chopped walnuts.
- Divide the dough into 4 equal pieces and roll each into a rough square, about 6 to 7 inches across on a floured surface.
- Place one apple in the center of each square and dot the core with a little butter. Pull the corners up and pinch to seal the dumpling.
- Set the dumplings seam-side up in a greased baking dish and pour the warm syrup around them.
- Bake at 375°F for 35 to 45 minutes until the pastry is golden and the syrup is bubbling and slightly thickened. Tent loosely with foil if they brown too quickly.
- Let sit for 10 minutes before serving to allow syrup to settle and thicken.
